WINTER CRISPY POTATO & GOATS CHEESE DUMPLINGS
SERVES 2
PREP TIME 1 HOUR 30MINS
COOKING TIME 15 MINS
*Allergens: Wheat, Milk, Egg, Sulphites, Mustard
INGREDIENTS Potato & Goats Cheese Dumplings: 125g
METHOD To Make the Potato & Goats Cheese Dumplings: 1. Place salt at the bottom of a tray and drizzle a little water over it to make it slightly wet. 2. Add the potatoes onto the salt and place the tray in an oven at 185°C with 10% humidity for 1 hour. 3. Remove from the oven, halve the potatoes, and scoop out the flesh. 4. While the potatoes are still warm, grate them finely. Add the flour, egg, and season with salt. 5. Using a dough cutter, slowly 6. Portion the dough into 35g pieces. 7. Lightly flatten one piece add the 10g of Cricket St Thomas Goats Cheese, and top with another 35g ball of dough, then roll into a ball, lightly flour then place into a 6cm pastry ring and press, once even remove from the pastry ring. 8. Repeat until all the dough is used - roughly 34 balls in total. 9. Place on a tray, cover with cling film and refrigerate until needed. To Make the Truffled Mushroom Sauce: 1. Melt the butter in a large saucepan. 2. Once foaming, add the sliced onions and garlic, and sweat for 3 minutes. 3. Add the sliced mushrooms and cook for 10–15 minutes, mix the ingredients together until a dough starts to form. Add flour as necessary.
reduce until the liquid is just basting the mushrooms. 5. Add the vegetable stock and cream. Bring to a simmer and cook on the lowest heat until the liquid has reduced by half, about 8–10 minutes. 6. Transfer the mixture to a blender and blitz on high for 5 minutes, adding the truffle oil and Cricket St Thomas Goats Cheese. 7. Check the seasoning and add salt as needed. 8. Transfer to a container, cover, label, and refrigerate until needed. To Finish: 1. Heat butter and vegetable oil in a pan. 2. Once foaming, add the dumplings and cook on low heat for 30 seconds. 3. While the dumplings are cooking, heat the mushroom sauce in a small pan on low heat. 4. Flip the dumplings every 30 seconds, basting with butter to caramelise all sides evenly. 5. In another pan, add cavolo nero with a splash of water and a knob of butter. Cook until the water has evaporated, then season with salt. 6. Add the hot mushroom sauce to the plate, followed by 3 potato dumplings. 7. Scatter the cavolo nero in the gaps between the dumplings. 8. Finish with a drizzle of olive oil and chopped chives before serving.
Cricket St Thomas Goats Cheese Roasting potatoes
1.5kg 100g
Table salt Large egg Plain flour
1
115g
5g Table salt Truffled Mushroom Sauce: 25g Cricket St Thomas Goats Cheese 45g Chestnut mushroom (Sliced) 45g
White mushroom (Sliced) Spanish onion (Sliced) Garlic (x2 Cloves Crushed)
33g
4g
33g 75g 50g 7.5g 0.5g
White wine
Vegetable stock Double cream
Truffle oil Table salt
until the mushrooms release their moisture. 4. Add the white wine and
Available in 1.1Kg RW
Available in 100g
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